Chicken Cheese Balls
چکن چیز بالز
Chicken cheese balls are the snack that disappears first at any Pakistani party or iftar: golden, crunchy balls of spiced chicken and potato that pull apart to reveal stretchy melted cheese. Mashed potato keeps the mix soft and easy to shape, and a double coat of crumbs stops the cheese from leaking out in the oil. Make a big batch, freeze them uncooked, and fry straight from the freezer when guests arrive.
- ⏱ Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
- Medium
- Serves 6
Method
Tap a step when it is done.
Cook the chicken with the water, ginger garlic paste and half the salt in a covered for 15 minutes, until tender. Uncover and cook until the water dries completely. Cool, then shred very finely (or pulse in a chopper).
In a bowl, mix the shredded chicken, mashed potato, remaining salt, black pepper, chili flakes, oregano, green chilies and coriander until it holds together like a soft dough.
Take a lime-sized portion, flatten it in your palm, put a cube of cheese in the centre and close the mix around it, rolling into a smooth ball with no cracks. Repeat; you should get about 18.
Roll each ball in flour, dip in egg, roll in breadcrumbs, then dip in egg and crumbs a second time. Chill for 20 minutes (or freeze on a tray, then bag).
Heat the oil in a to 170°C and fry 5–6 balls at a time for 3–4 minutes, turning, until deep golden. Drain on a rack and serve hot with ketchup or garlic mayo. From frozen, fry at 160°C for 5–6 minutes.
Kitchen notes
The double crumb coat is essential. With a single coat, the cheese often bursts out in the oil.
Dry the chicken well and use floury potatoes. A wet mix is hard to shape and splits when frying.
Air fryer: spray well with oil and cook at 190°C for 10–12 minutes, shaking halfway.
A party snack with a surprise
Chicken cheese balls became a hit in Pakistan in the 2000s through cooking shows and catering menus, and now they’re a staple of birthday parties, wedding mehndis and Ramadan iftar platters. The surprise of melted cheese inside a crunchy shell is what children and adults love.
Getting the mix right
The chicken should be cooked until completely dry, then shredded very finely, so the mix is smooth. Mashed potato binds it and keeps it soft. Season boldly: black pepper, chili flakes, green chili and coriander give a desi kick that suits the mild cheese.
Sealing in the cheese
Wrap each cube of cheese completely, with no thin patches, and roll the balls until smooth. A double coat of egg and crumbs creates a strong shell, and chilling before frying firms everything up. Fry at a steady 170°C: hot enough to crisp the outside quickly before the cheese melts through.
Make ahead
Freeze uncooked balls on a tray, then pack them in bags for up to two months. They fry from frozen in about 6 minutes, which makes them perfect for iftar and unexpected guests. Serve with garlic mayo or imli chutney, alongside chicken nuggets and samosas.
Questions people ask
Which cheese works best?
Low-moisture mozzarella gives the best stretch. Cheddar cubes have more flavour but don't pull as much; a mix of both is good.
How long do they keep in the freezer?
Up to 2 months, uncooked and well wrapped. Fry from frozen at a slightly lower temperature so the centre heats through.
Nutrition (estimate, per serving)
- Calories
- 360
- Protein
- 22 g
- Fat
- 20 g
- Carbs
- 24 g
